When it comes to BBQ and grilling, most people immediately think of juicy steaks, tender ribs, and succulent burgers. However, there's a whole world of deliciousness waiting to be explored in the realm of grilled vegetables. In this article, we're going to dive into a meatless main - dish that combines the best elements of eggplant Parmesan, bruschetta, and caprese all in one.
First, let's talk about the star ingredients. Eggplant is a versatile vegetable that takes on the flavors of the grill beautifully. Its spongy texture allows it to soak up marinades and seasonings, making it a perfect candidate for this dish. Tomatoes, whether they are cherry tomatoes or larger beefsteak tomatoes, add a burst of freshness and acidity. Fresh mozzarella cheese brings a creamy and indulgent element, while basil leaves provide a fragrant and herbaceous note.
To start, prepare the eggplant. Wash the eggplant thoroughly and cut it into thick slices, about half - an - inch thick. Place the slices in a colander and sprinkle them generously with salt. Let them sit for about 30 minutes. This process helps to draw out the bitter juices from the eggplant, resulting in a milder and more palatable flavor. After 30 minutes, rinse the eggplant slices under cold water and pat them dry with a clean kitchen towel.
Next, it's time to make the marinade. In a small bowl, combine olive oil, minced garlic, dried oregano, dried basil, salt, and pepper. You can adjust the seasonings according to your taste preferences. Brush the marinade generously on both sides of the eggplant slices. Let them marinate for at least 15 minutes while you preheat the grill to medium - high heat.
While the eggplant is marinating, prepare the tomatoes. If you're using cherry tomatoes, leave them whole. If using larger tomatoes, cut them into thick slices. Brush the tomato slices or whole cherry tomatoes with a little bit of the remaining marinade.
Once the grill is hot, place the eggplant slices on the grill grates. Grill them for about 3 - 4 minutes per side, or until they are tender and have nice grill marks. Remove the grilled eggplant from the grill and set them aside on a plate.
Now, place the tomato slices or cherry tomatoes on the grill. Grill the tomatoes for a short time, about 1 - 2 minutes per side for larger slices or until the cherry tomatoes start to burst. The heat from the grill will intensify the flavor of the tomatoes and give them a slightly charred edge.
To assemble the dish, take a grilled eggplant slice and place a slice of fresh mozzarella cheese on top. Then, add a grilled tomato slice or a few grilled cherry tomatoes. Tear some fresh basil leaves and sprinkle them over the top. Drizzle a little bit of balsamic glaze for an extra touch of sweetness and acidity.
This meatless main dish is not only delicious but also visually appealing. The combination of the grilled eggplant, the juicy tomatoes, the creamy mozzarella, and the fragrant basil creates a symphony of flavors in every bite. It's a perfect dish for a summer BBQ or a weeknight dinner when you want something light yet satisfying.
You can serve this dish on its own as a main course or pair it with a side salad. A simple green salad with a lemon vinaigrette dressing would complement the flavors of the dish nicely. If you want to make it a more substantial meal, you can also serve it with some crusty bread to soak up the juices and flavors.
Another great thing about this recipe is that it can be easily customized. If you don't have eggplant on hand, you can use zucchini or bell peppers instead. You can also experiment with different types of cheese, such as feta or goat cheese, to give the dish a unique twist.
In conclusion, this meatless main dish that combines the essence of eggplant Parmesan, bruschetta, and caprese is a must - try for any BBQ and grilling enthusiast. It shows that vegetables can be just as exciting and delicious as meat when cooked on the grill. So, fire up your grill and give this recipe a try. You won't be disappointed!